Rolling Thunder
Astoria, Oregon is a city on the border between Oregon and Washington, and one of the oldest explored areas on the West Coast. They have their own trolley line for tourists, to take them to various sights:
They also have a BBQ place called Rolling Thunder. Rolling Thunder, my brother-in-law Mariner Man says is an event in Washington DC where all the war veterans get on their motorcycles and tour all the Washington monuments. I didn’t know that. Adventure Man said that Rolling Thunder is also one of the code names for the US attacks on D-Day in WWII. I didn’t know that either.
I do know I love barbecue!
I guess I must have been really hungry. . . I didn’t get any pictures of the FOOD! Mom had the pulled pork sandwiches, and I had the smoked chicken. Yummmmm.
5 Star Pho
My favorite little restaurant, 5 Star Pho, is totally packed at noon, every table but one is taken, and that one has a reserved sign on it. Fortunately for me, a booth opens up just moments after I arrive. The waitress brings me a hot cup of tea – a welcome treat for a woman who has just escaped the heat of Kuwait to shiver in Seattle – and a menu, but I already know what I want.
This is what I crave while I am living in Kuwait. My friend, Coeurcountry, has improved my life so much by making me a gift of the rice-paper wrappers, and a great recipe, so I CAN make them myself, but oh, 5 Star Pho does it so much better! Even though I am in and out of town, not a daily or even a weekly regular customer, they always remember me. I don’t even have to ask; they bring me extra peanut sauce!
I am sorry, I couldn’t wait. I had to take a bite even before I shot the photo!
Ivar’s Customer Service
In all the world, the restaurant I love above all others is Ivar’s, and the good news for me is that Ivar’s has branches all over Seattle. They have big, full service restaurants, they have counters in the food courts in all the malls, they have branches all over the city, sort of like fast-food Ivar’s, and then they have a couple branches by the ferry-boat lines, so people taking the ferries to the islands can just grab some fish and chips to go. Or clam chowder. Yummm.
You all think I come to Seattle and just sit back and eat bonbons, but you are SO wrong. I do all my medical check ups, and get new glasses, and try to take care of all kinds of business. So I am waiting for my glasses to be ready in one hour, and I go to the nearby food court where I know there is an Ivar’s. I was having blood tests this morning, so I have fasted since midnight the night before and I am HUNGRY.
When I get to the Ivar’s, I order the Salmon Ceasar, which the big sign says is $8.69.
“Is that the lunch special Salmon Ceasar?” the counter guy asks.
I am desperately looking for a sign and I don’t see one, so I say “yes.”
The price is WAYYYYY less than a dinner Salmon Ceasar, and the salmon is almost the same size, just a little less lettuce, or so it looks to me.
How often to restaurants ask you if you would like LESS instead of more? Often, when we order, the server asks “is that all?” and my usual answer is “isn’t that enough?” Like we are not supposed to be in the restaurant unless we are going to order more?
When my lunch comes, there is also a form – you will see it below. It is a very brave form – I always admire restaurants that genuinely ask for feedback.
(At one restaurant in Kuwait, I wrote I would never be back because they didn’t have the kind of pizza I like, and AdventureMan said “the home office will never see that one!” because he believes that the bad ones are probably tossed away.)
I’m only sharing this with you because I really love Ivar’s food, and I really love their approach to the customer.
One Step Beyond: Baan Sabaidee
We all have our limits. When it comes to food, my limits are farther out there than most – I like taste. I like most cuisines, or at least most of most cuisines. I do have my limits.
One limit is okra / ladyfingers/ bamyi:
One time, at a buffet in Jordan, I told my husband I was going back for something I found totally delicious, and he laughed and said “You know it is okra?” No, I didn’t know. I did go back and get a little more anyway, but it no longer tasted the same – I knew it was okra. It’s the texture; okra is, to me, slimy, gooey, in my mouth it gives me shudders. It’s like raw oysters. Shudder.
Deep fried okra in a spicy tomato sauce was OK – until I knew it was okra.
I was visiting with a friend, working on some projects and we decided to order out from a nearby newly opened Thai restaurant for lunch. She’s a crazy woman, like me. We are not alike – she says “tomahto” and I say “tomato” and somehow we get along just fine. We decided to order things we have never ordered before.
We ordered two safe things – the first was Gai Sate (chicken sate). It was gorgeous and delicious. The sauce is one of the best sauces I have had with Thai food, hot, sweet, and sesame. Delightful.
The second safe thing was Pad Thai, which was also beautiful and tasty:
We ordered Pad Ka Phrao, because we had never heard of it, and because it has basil leaves in it:
It was delicious.
We loved the way the food was packaged. The green curry and the soup was packed in sealed plastic sacks, inside the normal plastic containers. Not a single drop was spilled in the bag. I’m impressed. I love soups, and I hate the mess when soups spill in the bags:
This is the green curry (Gaeng Khew Wan). It is totally delicious.
You know me. I love fish. We had never tried the Tom Kling (smoked herb soup) so we ordered that, with grilled smoked fish. It came beautifully packaged, like the above curry. When we went to eat the soup, however, although it was delicious, I had to fish out the fish. I am not normally squeamish, but their little fishy eyes were too much for me:
AdventureMan and I later made a trip to find the restaurant. It wasn’t easy, but it was worth the trouble. Tucked back behind some of the behomoth apartments on the Southern Gulf Road, it only has maybe six tables, but it is tiny and exquisite. Someone went to a lot of trouble to make this little place beautiful and serene. Although it is a new restaurant, it was already packed when we got there, but a table opened up just as we arrived.
We asked for recommendations, and tried the Tod Mun (shrimp cakes) and a dish I loved. Pad See Ew, which was vermicelli noodles stir fried in soy sauce with shrimp. We also had the chicken sate again – delicious. We were busy watching other people with big pots of something in front of them, shared by groups. We have to go back and try that, whatever it was.
Their take out menu has a nice feel to it – heavy paper with good photos so you can guess what you are ordering:
And- the bonus – it has a map of how to get there on the back, so I don’t have to confuse you trying to figure out the directions:
If they are full, I noticed across the street is another branch of China Queen, one of the best kept secrets in Kuwait for Chinese food with authenticity.
Pasta Melanzane
I first had Pasta Melanzane at a wonderful restaurant near my home in Wiesbaden, Germany. We were always looking for the best Italian restaurant we could find, and when we found Marcello’s, we stopped looking. No matter what we ate there, the food was delicious. Melanzane, by the way, means eggplant, or aubergine. I always use that word because a lot of people think they don’t like eggplant.
I tried hard to duplicate Marcello’s Pasta Melanzane, but the more I added, the weirder it would get. In the end, my very best results came from keeping things simple and fresh:
Pasta Melanzane
1 fairly large eggplant, cut into fingers about 1/2 inch, like french fries
6 – 10 cloves of garlic, peeled, chopped
olive oil
2 packets / small cans tomato paste
1 Tablespoon (1 large glop) finely chopped sun dried tomatoes
(red pepper flakes – optional)
water to thin
Put the eggplant fingers in a colander (bowl shaped strainer) and sprinkle with salt. Leave half an hour, rinse with water and dry with paper towels. You do this because sometimes eggplant can be bitter, and this takes away the bitterness.
Put some olive oil – maybe 2 Tablespoons – in a deep frying pan and heat, add chopped garlic and heat until garlic is softened. If you are using red pepper flakes, add those in now, too, and let them soften with the garlic.
Add the eggplant fingers, turn the heat way down, add a little more olive oil and cook slowly until the eggplant is also softened all the way through.
Meanwhile, mix the tomato paste, chopped sun dried tomato pieces, and some water into sauce.
(If you are in a place where you can legally use red wine, you can use a cup or so in place of some of the water. I have also used pomegranate juice, but it is not quite the same.)
Add the sauce to the eggplant, put on a spatter guard (You can find them at the Sultan Center and sometimes in the souks – they are a round screen with a handle that keeps sauce from splashing all over your stove) and turn the gas down to the very lowest it will go.
Set the timer for 30 minutes, and go about your business. Keep checking every 30 minutes, give it a stir, add a little more liquid if it needs it, give it a taste.
When it is ready, turn the burner off. This sauce just gets better and better as it mellows.
When it is time to serve dinner, boil a pot of pasta and re-heat the melanzane sauce at the same time. Because it is a strong sauce, you can use strong pastas, like penne, to serve it over.
One Last Barbecue
Yes, yes, we have barbecue in Kuwait, and it is fabulous. Fabulous barbecued Kuwaiti shrimp and hammour (grouper), fabulous lamb, fabulous chicken, fabulous kebab. . . . and it isn’t the same. From time to time, AdventureMan and I just yearn for some American Barbecue.
Today I stopped by Sharp’s and picked up a Kansas City Barbecue:
You put the cole slaw and the fried onions on top of the BBQ meat there – it already has a Kansas City mustardy sauce cooked right into it. . . oh YUMMMMM. And just look at those chips! Real potato! And SO crisp!
Sad Farewells
Now comes the sad part – the post-wedding let down. We all have to leave.
I am lucky, my son and daughter-in-law have flights around the same time as mine, so we meet early, grab some coffee and head for the airport. I am feeling choked and desolate; I enjoy their company so much and I hate to say good-bye.
“Don’t worry,” my daughter-in-law tells me as my son goes off to buy his breakfast once we have all checked in, “we know how hard these good-byes are for you and we understand. And we will see you again soon!”
Son comes back and DIL and I head over to pick up our breakfast – and oh, yummy, breakfast burritos!
We get the basic burritos, with chorizo sausage. Oh, to die for!
But imagine! These are sauces for the breakfast burritos, and they range from hot to super super hot!
Our gates our close, and my flight starts loading almost as soon as I arrive, which is a good thing, because I am about to die from desolation. I already miss them so much!
NOLA, Palo Alto
The rehersal dinner was at a really fun restaurant in Palo Alto, NOLA (New Orleans, Louisiana) and the good times started rolling even before we left the hotel, as wedding invitees gathered to car pool and head down the highways to the dinner. We had instructions, but we were following the car in front of us, and so had a great adventure en route. Everyone finally got there just fine, the music was loud, the crowd was hoppin’ and the food was fabulous.
Hurricanes waiting on the table to greet the guests:
The appetizer plates (I couldn’t get to it fast enough to take a photo before some had disappeared!)
We started with soups and salads, but I forgot to take photos (there is a lot of visiting going on at these events!) so here is some fabulous jambalaya:
And what’s left of delicious king salmon:
I was honored to sit with the bride’s mother, originally from Tehran, and oh! what great conversations we had. The whole purpose of the rehearsal dinner is to give the families time to get to know one another a little, to provide a network for the young marrying couple, to give support. Our weddings are GREAT affairs – now I am going to brag a little. Our young generation of marrying age has chosen such fine mates. The bride in this wedding is a pistol; she and Earthling are so well matched, so good to each other and so good at supporting one another. And I love her mother! We had a great time visiting with each other.
And then – oh my – the desserts! Beignets and bread pudding:
People were scraping the sauces right off the serving plate, not wanting to waste a single tasty bite, they were that good!
This morning, the bride, my sister the groom’s mother, my mother and a host of attendants are off to the hairdressers to get hair and nails and make up done, the whole wedding ritual. I am thankful to be a minor character today – I have packing to do, and with the new packing regulations, I am in a world of hurt. I know if I need to I can buy another suitcase, but I am hoping I will not have to do that.
Last night was a truly great evening, (Thank you, Sparkle and MarinerMan!) and as good as it was, as delicious and fun filled as it was, it was just the prelude to the big event today. 🙂
UPDATE:
Hi there,
I noticed you wrote about our restaurant, Nola, on 5/25/2008 (https://intlxpatr.wordpress.com/2008/05/25/nola-palo-alto/). We really appreciate the mention! Recently, we created a new site that lets our customers order online with their desktop or smartphone. It’s an exciting addition to our restaurant, so we’re reaching out to you to ask for a small favor…
If you could help us by adding our new website (http://www.nolapaloalto.com) on your post about Nola, we’d really appreciate it! I know you wrote this post a while back so hopefully it’s not too much trouble!
Again, thanks so much for supporting our restaurant by mentioning us on your site. Please don’t hesitate to reach out if you have any questions. Thanks there!
Cheers,
Your fans at Nola
Armadillo Willies
i am really lucky. Even though my son and his wife really really wanted to find some good Chinese food, they indulged me, and we ate once again at Armadillo Willies. Everyone ended up back at Armadillo Willies for lunch – it’s pretty good chow.
Once again, however, when we finally got the food we all just dug in and . . . I forgot to take any photos!
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